There’s no reason bratwurst should only be consumed grilled and on a sturdy bun with sauerkraut, spicy mustard, and onions that have, of course, been cooked in beer. In Germany, you just get a tiny piece of rye bread with which to hold your wurst, none of this big old fat sandwich business…and I digress. But sure, there are tons of other ways to use bratwurst and other link sausages, too. If you’re camping, for instance, and happen to have cooked bratwurst, you think nothing of slicing it into a pan of creamy scrambled eggs because you’re not throwing that out, ok, and there’s not enough for lunch. At home, you might mix a few leftover bites into a kitchen sink pasta salad for a fast dinner or throw together a big slow cooker full of brats and sauerkraut when friends are coming to play cards or even make a sheet pan dinner with brats and veggies. I’m partial to cooked bratwurst cut into chunks, stuck with toothpicks, and served up with a couple of different sauces (including spicy mustard!) for a meaty app. If it’s soup night (usually Thursday at our house), I could (and did) sauté a bunch of sliced bratwurst coins, add veggies, broth and lentils, et voilà, time to get out the bowls, pour the wine, and enjoy Bratwurst-Lentil Soup!Continue reading
The beauty of a vegetable soup is manifold. It’s mouthwatering, colorful, done in a snap, affordable, versatile, full of vitamins and fiber, accessible, easily vegan/gluten-free, and pantry-friendly. Wow! The beauty of a vegetable soup with legumes, or in this case both lentils and chickpeas, is even greater as there’s the addition of plant-based protein (and lots more fiber) which makes the soup increasingly healthful — to say nothing of filling. Now all those things are true, real, and make me feel happy about putting a pot of this goodness on the table anytime. But I mostly want to make vegetable soup because I like to eat it (especially right after Super Bowl and Valentine’s Day!) and before that, I like to smell it cooking in my house. Is there anything better?Continue reading
We don’t always associate soup with summer, but in the same way fresh, sweet-scented peach pie demands to be baked in the dog days of August, we have to stir up zucchini soup at the exact moment the counter begins piling up once again with unending stacks of zucchini (tomatoes, cabbage…). Or when a very inexpensive, but large bag of zucchini somehow gets into our cart at Costco. And we get home only to wonder just what to do with all of that squash.Continue reading
At our house, marshmallows are saved for hot chocolate when our daughter Emily is home. I’ve never put them on sweet potatoes, though if someone else served up that inescapable casserole, I’d be polite and have a bite or two. I offer up an apology to all those gooey-sweet sweet potato fans out there and make mine the way I like them, which is thoroughly mashed up with butter, sherry, just a little brown sugar, and eggs. Top that with walnuts and bake a half hour while the bird rests and I’m in Thanksgiving heaven. The recipe is called a soufflé, but I’d say that’s stretching it. Leftovers, are, of course, perfect spooned up cold right out of the refrigerator or heated up in a skillet with a fried egg cooked in the center.Continue reading
Looking for Thanksgiving ideas? Scroll down to the bottom of the post for links to More Time planning tips, scrumptious sides, turkey talk, holiday music, movies, and more!
I have no problem with making homemade chicken broth on days when I’m flush with either money or chicken, as well as time. It’s also my go-to if someone’s got a bad cold, the flu, or an on-going dauncy tummy.
Listen to the song “Chicken Soup with Rice” (Carol King/Maurice Sendak) while you read the post.Continue reading
When the corn is way higher than “knee-high at the Fourth of July,”and is, in fact, “as high as an elephant’s eye” (that would be right now), it’s time to use every little bit of it without delay. The very best corn is cooked within a few hours of being picked or even sooner if you’re lucky enough to own a corn field, but if there’s an ear or two in the fridge cooked yesterday or even fresh corn that’s been refrigerated for longer than it should be (tsk, tsk), skip the corn-on-the cob side and and make my Fresh Corn and Bacon Salsa. (Of course really fresh corn is also totally acceptable!) Perfect with salty, crispy-crunchy tortilla chips, it’s even better as a black bean soup topping–or how about on chili?Continue reading
So many slow cooker recipes indicate a “dump and cook” method, but then taste like that’s exactly what you did. (I’m not eating any food from a recipe that includes the word “dump”!) We all wish this simple cooking method worked in just such a way–especially during the hot summer months. In truth, many meals need a bit of pre-sautéing or browning before that long simmer or they are, to my palate, steamed to death and all the same color–the very reason some good cooks tell me they tried a slow cooker once and gave it away soon thereafter.
Sausage+Beer Soup w/ Brussels Sprouts+White Beans – Scroll down for recipe
After nearly a month away from the blog and home
…first to see our daughter Emily in Pennsylvania..
…and then to cruise via some stormy, leftover hurricane seas with my sister Helen from our favorite foreign spot, Quebec City, to Ft. Lauderdale, Florida… …
In January it’s so nice
While slippin’ on the slidin’ ice
To sip hot chicken soup with rice
Sippin’ once, sippin’ twice
Sippin’ chicken soup with rice..
Lyrics (original text) by Maurice Sendak. Music by Carole King, Really Rosie. (Click here to listen.) First published in the book Chicken Soup with Rice, part of the Nutshell Library.Continue reading